Virtually every recipe I try from reader Caroline Kennedy’s family cookbook, “Recipes from a Mother’s Heart,” such as this one for French Toast Casserole, is a keeper. Ever generous, Caroline ceaselessly grants permission to reprint recipes from her book, and we are the richer (and better fed) for it. Because French Toast Casserole can be made-ahead of baking, you’re going to want to hold on to this recipe, especially for those times when you are entertaining guests for breakfast.

Last week, I promised to share lemon and lime pie recipes with you and here are a couple of really good ones you’ll surely want to try – one for a cool and velvety-smooth coconut-lime pie, the other from reader Charlotte Ward for lemon meringue pie. Accomplished bakers like Charlotte are pros at making pies, even ones with temperamental toppings like meringue, but lucky for us, Charlotte not only reveals the recipe she uses for her pie filling (from a Betty Crocker Cookbook), but how she expanded some of the techniques to include those she found helpful for the meringue.

One in a while, my enthusiasm for a particular kind of food or recipe cannot fit into one food column, so it spills over into another. This week’s piece on lemon and lime bars will be followed by next week’s feature on lemon and lime pies. Some of the bar and pie recipes come from you, the readers, and I can assure you, they are just too good not to try. Coconut-Key Lime Bars, which appears in Caroline Kennedy’s “Recipes from a Mother’s Heart, ” a cookbook Caroline compiled and edited in memory of her mother Iris Iona Sullivan Bain, are the best I’ve ever eaten.

4 soft-shell crabs, cleaned

½ cup all-purpose flour

Salt and pepper

4 tablespoons butter

4 tablespoons vegetable oil, plus more

6 scallions, white part and some of the green, chopped

2 teaspoons minced fresh ginger

Thai Basil Sauce